Venison Goulash

Yield: 6 servings
2 tb oil
1 1/2 lb venison, from neck, flank,
1 shanks, cut into cubes 1 to
1 1 1/2 inches
3 md onions, very thinly sliced
2 tb paprika
1 ts salt
1 md green bell pepper, thinly
1 sliced, seeds & pith removed
1/2 c water
In a Dutch Oven, heat oil and brown venison, stirring often. Add the
onions, sprinkle with paprika and salt while stirring, saute over med heat
until onions are soft. Put in the green pepper and water, cover the Dutch
Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison
is fork tender. Traditionally Goulash is served with broad noodles.